Homemade Beef Jerky (With or Without Curing Salt)
Homemade beef jerky is one of those recipes that feels intimidating until you understand the process — and once you do, it’s mostly about time, temperature, and food safety.
This jerky is savory, slightly sweet, and customizable. You can make it without curing salt, but for longer storage and added safety, especially when drying at low temperatures, curing salt is highly recommended. I’ll walk you through both options so you can decide what’s right for you.
Why This Recipe Works
Jerky is all about controlling moisture and bacteria.
- Lean cuts dry evenly and safely
- Thin slicing improves texture and drying time
- Marinating builds deep flavor
- Low, slow drying preserves the meat
- Optional curing salt increases safety and shelf life
This recipe gives you the knowledge to make jerky confidently — not blindly.
Best Cuts of Beef for Jerky
Use lean cuts for best results:
- Top round
- Flank steak
- Sirloin tip
Pro tip: Freeze the beef for 30–45 minutes before slicing to make thin, even cuts easier.
Ingredient Notes
- Soy sauce & Worcestershire: Build the salty, umami base
- Brown sugar: Balances salt and enhances flavor
- Garlic & onion powder: Classic jerky flavor
- Black pepper & smoked paprika: Add warmth and depth
- Red pepper flakes: Optional heat
- Pink curing salt #1 (optional): Improves safety, color, and shelf life
About Curing Salt (Important Safety Note)
Curing salt (also called pink curing salt #1 or Prague Powder #1) contains sodium nitrite, which helps inhibit harmful bacteria, including Clostridium botulinum. It also improves color and flavor and makes jerky more shelf-stable.
When Curing Salt Is Most Important
Curing salt is strongly recommended if you are:
- Drying jerky at low temperatures (below 140°F for extended time)
- Making ground meat jerky
- Making poultry jerky (chicken or turkey)
- Planning long-term storage without refrigeration
Making Jerky Without Curing Salt (USDA Guidelines)
You can safely make jerky without curing salt if you follow these rules:
- Heat beef to 160°F (or poultry to 165°F) quickly
- Dry thoroughly until no moisture remains
- Refrigerate the jerky
- Consume within a few weeks
Without curing salt, jerky is not shelf-stable and should not be stored at room temperature long-term.
Bottom line:
- ✔ Use curing salt for peace of mind and longer storage
- ⚠ Skip it only for small batches that will be eaten quickly and refrigerated
How to Make Homemade Beef Jerky
1. Prepare the Meat
Slice beef into ¼-inch strips against the grain for easier chewing.
2. Make the Marinade
In a large bowl, mix:
- Soy sauce
- Worcestershire sauce
- Brown sugar
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Red pepper flakes
- Optional curing salt
3. Marinate
Add beef to the marinade, ensuring all pieces are coated.
Cover and refrigerate 6–24 hours.
4. Dry the Jerky
Dehydrator Method (Preferred)
- Dry at 160°F for 4–6 hours
- Jerky should bend but not snap
Oven Method
- Set oven to 170°F (or lowest setting)
- Place meat on a wire rack over a baking sheet
- Prop oven door slightly open
- Dry 4–6 hours
5. Cool & Store
Cool completely before storing to prevent trapped moisture.
Storage Guidelines
- With curing salt:
- Room temp: up to 2 weeks
- Fridge: up to 1 month
- Without curing salt:
- Refrigerate immediately
- Consume within 1–2 weeks
Homemade Beef Jerky (Updated Recipe Card)
Prep Time: 6–24 hours (marinade)
Cook Time: 4–6 hours
Yield: ~1 lb finished jerky
Ingredients
- 2 lb lean beef (top round, flank steak, or sirloin tip), thinly sliced
- ⅓ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp red pepper flakes (optional)
- ½ tsp pink curing salt #1 (optional, recommended for safety)
⚠️ Do not substitute with Himalayan pink salt — curing salt is a specific product.
Instructions
- Slice beef against the grain.
- Mix all marinade ingredients.
- Marinate beef 6–24 hours refrigerated.
- Pat dry and arrange in a single layer.
- Dry at 160°F (dehydrator) or 170°F (oven) for 4–6 hours.
- Cool completely before storing.
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Beef Jerky
Equipment
- Dehydrator or you can use the oven
Ingredients
- 2 lb lean beef top round, flank steak, or sirloin tip, thinly sliced
- ⅓ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp red pepper flakes optional
- ½ tsp pink curing salt #1 optional, recommended for safety
Instructions
Prepare the Meat
- Slice the beef into thin strips, about ¼ inch thick, against the grain for a tender jerky. For easier slicing, you can place the meat in the freezer for 30-45 minutes to firm it up.
Make the Marinade
- In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Stir well to combine.
Marinate the Beef
- Add the beef strips to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 6 hours or overnight for the best flavor.
Dehydrator Method
- Remove the beef from the marinade and pat it dry with paper towels to remove excess moisture.
- Arrange the beef strips in a single layer on the dehydrator trays, making sure they are not touching each other.
- Set the dehydrator to 160°F and let the beef dry for 4-6 hours, checking for doneness after 4 hours. The jerky is done when it bends without breaking but does not snap.
Oven Method
- Preheat your oven to 170°F or the lowest temperature setting.
- Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the beef strips on the wire rack in a single layer.
- Prop the oven door open slightly with a wooden spoon to allow moisture to escape and keep the air circulating.
- Dry the beef in the oven for 4-6 hours, checking for doneness after 4 hours. The jerky should be firm and dry but still bendable.
Storing the Jerky
- Once the jerky is fully dried, allow it to cool completely
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